You know that moment when you walk into a house and the warm, rich scent of spices and simmering sauce just wraps around you like a cozy hug? That’s exactly the feeling I get every time I make this Slow Cooker Butter Chicken. It’s like a culinary time machine back to lazy Sunday afternoons spent with family, where the kitchen buzzed with chatter and the anticipation of comfort food was almost too much to bear. Tender chicken pieces bathed in a luscious, buttery tomato sauce, slowly simmered to perfection—it’s a real crowd-pleaser and a no-fuss way to get dinner on the table. Plus, the slow cooker does all the heavy lifting while you get to kick back a little. Let me show you how easy and satisfying this recipe truly is!
Quick Facts
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 4-5 hours (low) or 2-3 hours (high)
Total Time: Approximately 5 hours
Ingredients
For the Main Dish:
2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 (14 oz) can crushed tomatoes
1 cup heavy cream
1/2 cup plain yogurt (whole milk preferred)
1/4 cup unsalted butter
2 tbsp garam masala
1 tsp paprika
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper (adjust for spice preference)
Salt and black pepper to taste
Fresh cilantro, chopped for garnish
How I Make It
Step 1:
Start by tossing the chicken pieces with a pinch of salt, pepper, and half of the garam masala. This simple seasoning jumpstarts the flavor. Place the chopped onions, garlic, and ginger at the bottom of the slow cooker—it creates a fragrant base that locks in moisture.
Step 2:
Add the spiced chicken on top, then pour the crushed tomatoes over everything. Sprinkle paprika, cumin, turmeric, cayenne pepper, and the remaining garam masala evenly. Give everything a gentle stir to combine without breaking up the chicken too much.
Step 3:
Set your slow cooker to low and let it cook for 4-5 hours, or high for 2-3 hours—until the chicken is buttery tender and the sauce has thickened to a rich, deep orange-red. The house will smell irresistible by now!
Step 4:
About 15 minutes before serving, stir in the heavy cream, yogurt, and butter. These give the sauce that signature creamy, luscious finish. If your sauce feels too thick, add a splash of water or broth to loosen it up a bit. Adjust salt and pepper to taste.
Step 5:
Let the sauce warm through on low for those last minutes, then sprinkle with fresh chopped cilantro right before serving for a pop of color and freshness.
Variations & Tips
Substitute chicken breasts if you prefer leaner meat, but watch cooking time to avoid drying out.
For a dairy-free version, swap cream and yogurt for canned coconut milk—adds a subtle sweetness!
Add a squeeze of lemon or lime just before serving for a bright, tangy lift.
Throw in a handful of frozen peas in the last 15 minutes for color and a sweet pop.
Use chicken stock instead of water if you need to thin the sauce—it enriches flavor.
How I Like to Serve It
I usually spoon this buttery chicken over fluffy basmati rice or buttery naan bread to soak up every last drop of sauce. It’s a perfect weeknight meal or an impressive dish for when friends come over. On chilly evenings, I love pairing it with a side of steamed green beans or a simple cucumber raita to cool things down.
Notes
Leftovers keep well in the fridge for up to 3 days and actually taste better the next day.
Reheat gently on the stove or microwave to prevent the cream from curdling.
Closing: This Slow Cooker Butter Chicken always hits the spot because it’s effortlessly rich, deeply flavorful, and full of those slow-simmered, homey vibes we all crave.
